CARAMEL-CHAI TEA LATTE
Inspired by the spicy chai drinks served at coffee shops, I whipped up a caramel-drizzled latte I can enjoy at home anytime. -Katelyn Kelly, Perryville, Maryland
Provided by Taste of Home
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, bring water and milk to a boil over medium heat, stirring occasionally. Add tea bags. Reduce heat; simmer, covered, 5 minutes. Remove from heat; continue steeping, covered, 5 minutes. , Squeeze excess liquid from all tea bags into tea; discard tea bags. Stir in caramel syrup. If desired, top servings with whipped cream and caramel topping.,
Nutrition Facts :
CHAI ICE CREAM
Fragrant warming spices flavor this ice cream inspired by the spiced tea of Indian origin.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h10m
Yield Makes 2 quarts
Number Of Ingredients 13
Steps:
- Combine coriander, peppercorns, allspice, cloves, cardamom, and cinnamon in a small skillet over medium-high. Cook, swirling pan frequently, until fragrant, 2 to 3 minutes. Combine toasted spices, milk, ginger, and salt in a medium saucepan. Bring to just under a boil, then remove from heat and let stand 45 minutes. Return to a simmer; add tea. Remove from heat; let steep 10 minutes. Strain through a cheesecloth-lined sieve (you should have about 2 cups; if not, add more milk); discard solids.
- Prepare a large ice bath. Return mixture to saucepan and add 1/2 cup sugar; bring to a simmer. In a large bowl, whisk remaining 1/2 cup sugar into egg yolks. Gradually whisk in half of milk mixture. Pour back into pan and cook over medium, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon, 5 to 6 minutes. Pour custard through a fine-mesh sieve into a bowl. Add heavy cream. Place in ice bath. Let chill, stirring occasionally, at least 30 minutes. Refrigerate until very cold, at least 2 hours and up to 2 days.
- Freeze custard in an ice cream maker according to manufacturer's instructions. Serve ice cream soft from machine, or freeze in an airtight container up to 2 weeks. If frozen for more than 4 hours, let ice cream stand at room temperature 10 to 15 minutes before serving.
CHAI SPICE ICE CREAM
A cool, creamy treat with a warm, spicy taste reminiscent of chai.
Provided by Madison
Categories Desserts Frozen Dessert Recipes Ice Cream
Time 1h25m
Yield 12
Number Of Ingredients 10
Steps:
- Combine heavy cream and milk in a deep saucepan over medium-high heat. Add cardamom, cinnamon, vanilla extract, garam masala, nutmeg, and cloves. Whisk lightly and bring to a simmer.
- Beat sugar and egg yolks together in a bowl until runny, pale yellow, and falling off the whisk in thick ribbons.
- Pour the egg yolk mixture into the saucepan, whisking continuously to avoid scrambling the eggs. Continue whisking the mixture over high heat until it reaches 185 degrees F (85 degrees C), about 10 minutes. Remove from heat and allow to cool completely, about 1 hour.
- Strain custard through a fine sieve. Pour into the canister of an ice cream maker. Churn until thick and creamy, according to manufacturer's instructions. Serve immediately or store in the freezer.
Nutrition Facts : Calories 414.3 calories, Carbohydrate 18.4 g, Cholesterol 228.8 mg, Fat 36.7 g, Fiber 0.6 g, Protein 4.6 g, SaturatedFat 22.2 g, Sodium 55 mg, Sugar 14.6 g
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